Place the O’Driscoll’s Irish Whiskey in a wide, shallow pan and bring to a simmer over high heat. Continue to cook until the liquid is reduced to ½ cup (4 fl oz/120 ml). Remove from the heat and set aside to cool down.

In a medium, high-sided, heavy bottomed saucepan, combine the sugar and water and cook gently, stirring occasionally, over medium heat until the sugar is dissolved.

Turn the heat up to medium high and let the mixture simmer without stirring at all (but watch it carefully) until it turns a dark amber and smells a touch smokey but not burned, about 8 - 10 minutes.

Remove from the heat and immediately (but very carefully) pour in the heavy cream and whisk. Mind your hands as the mixture will boil vigorously.

Once it has settled, return to medium heat and stir in the butter.

Let cook gently for 1 minute, then remove from the heat and stir in the whiskey and salt.

Let cool for 30 minutes before transferring to a lidded jar. Store in the refrigerator for up to 3 months. To use, warm it up again on the stove or in the microwave and serve it on ice-cream, bread pudding, pavlova etc.